SUN-DRIED TOMATO MARINADE
A flavorful and easy marinade that works well with most meats, but is particularly good on poultry and pork.
Provided by Derrick Riches
Categories Sauces
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Place all ingredients into a food processor and blend until smooth. Scoop mixture out into a bowl and set aside for 20 to 30 minutes before using.
- If marinating a large turkey, double the recipe. Marinate poultry for 4 to 12 hours (marinate longer for larger cuts), fish and vegetables for 30 minutes, and beef for 4 to 24 hours.
- Store mixture in an airtight container in the refrigerator for up to 5 days after initial preparation. Discard after this time.
Nutrition Facts : Calories 735 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 12 g, Protein 14 g, SaturatedFat 6 g, Sodium 2374 mg, Fat 42 g, ServingSize 1 1/2 cups/306 mL (1 serving), UnsaturatedFat 35 g
ADD RACH'S MARINATED SUN-DRIED TOMATOES TO YOUR NEXT ANTIPASTI PLATTER
Olive oil, garlic and dried herbs add savory hits of flavor to plumped-up sun-dried tomatoes.
Provided by Rachael Ray
Number Of Ingredients 8
Steps:
- Place sun-dried tomatoes in a small bowl
- Cover with boiling water and let sit for 10 minutes to soften
- Drain, and return tomatoes to bowl
- Add in remaining ingredients and mix to combine
- Let mixture sit at room temperature for 30 minutes to an hour
- Store in the refrigerator in a glass jar
MARINATED SUN-DRIED TOMATOES
The tomatoes will become slightly stronger with refrigeration time, yield is only estimated. If you prefer to use fresh herbs, then use 2-1/2 tablespoons of fresh in place of dry.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the sun-dried tomatoes in a small bowl.
- Cover with boiling water (just to cover) and let soak for 3 minutes; drain.
- Slice, and return to bowl.
- Add in oil and remaining ingredients.
- Let sit at room temperature for 1 hour, stirring occasionally.
- Store in the refrigerator covered in a glass jar.
- **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE
It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL
Provided by Scoops
Categories Spreads
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
- Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
- About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
- Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
- Cooking time means to marinate overnight.
Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9
SUN DRIED TOMATO MARINADE
Provided by Jim Tarantino
Categories Sauce Garlic Tomato Marinate Backyard BBQ Vinegar Basil Parsley Simmer Lemon Juice
Yield makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature.
- Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.
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